Caramelised apple crumble with nougat ice cream
A classic, with this recipe for nougat ice-cream to go with your crumble. You’ll love this dessert – what a treat !
- 4 Marie Morin Caramelised apple crumbles
- 3 eggs
- 40cl of single cream
- 100g of acacia honey
- 60g of caster sugar
- 150g of blanched almonds
- 75g of pistachio
Step 1
In a hot pan, roast the almonds and pistachios. Leave to cool then crush them.
Step 2
Separate the egg whites from the yolks.
Step 3
Heat the honey until it boils.
Step 4
For the Italian meringue, pour the egg whites into a food processor and whisk until stiff (gradually increasing speed). Once the whisk starts to leave marks, pour in the boiling honey. Finish on high speed then leave to cool.
Step 5
In a mixing bowl, blanch the yolks and sugar. Add to the meringue and mix well.
Step 6
Pour the cream into a food processor and whisk until stiff (holds to the whisk). Pour the whipped cream into the previous mixture. Mix and add the dried fruit.
Step 7
Line the bottom of a loaf tin with cling film. Pour in the mixture and place in the freezer for 12 hours.
Tip
Scoop some ice cream onto your crumble and enjoy !
